This classic baked potato soup recipe is perfectly made in just one pot and is full of flavor! It blends together bacon, garlic, onion, butter, potato, chicken stock, and more in a creamy broth that is comforting and delicious!
- 6-7 strips bacon (cut into 1/2 inch long pieces)
- 4 tbsp salted butter
- 1 yellow onion (chopped)
- 3 tbsp garlic (minced)
- 1/3 cup all-purpose flour
- 6-7 Yukon gold potatoes (peeled and diced into 1" cubes)
- 5 cups chicken stock
- 1 1/2 cups milk
- 1 cup heavy cream
- 2 tsp salt
- 1 1/2 tsp black pepper
- 2/3 cup sour cream
- Optional toppings: shredded cheddar, cheese, chives, bacon bits, etc.
In a large soup pot, cook the bacon pieces until crispy and browned then set aside. Add the butter into the pot and cook the chopped onion in the butter and bacon fat on medium heat until tender. Once tender, add in the garlic and cook until it becomes fragrant. Once the garlic is fragrant, sprinkle the flour over everything and stir. Next, add the potatoes, chicken broth, milk, heavy cream, salt, and pepper, and bring to a boil. Boil everything until the potatoes are fork-tender. Once the potatoes are tender, reduce the heat to a simmer. Use an immersion blender to combine all of the ingredients and create the soup. Allow to simmer for an additional 15-20 minutes. To serve, top with optional toppings.
Calories: 542kcal | Carbohydrates: 50g | Protein: 13g | Fat: 33g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 101mg | Sodium: 1203mg | Potassium: 1131mg | Fiber: 4g | Sugar: 9g | Vitamin A: 1087IU | Vitamin C: 37mg | Calcium: 167mg | Iron: 2mg